Provincial Chicken & Rice: Low fat, Low Calories Recipe

Another recipe I put together using ingredients I had in house. The more I read about and cook,  I realize this is exactly what Mediterranean style cooking is. Use what you have...fresh, in season, minimum additives. Last night's dish was just that and delicious. AND the color theme is Red, White, and Green: In celebration of Italy's win yesterday. :-)

Provincial Chicken & Rice

3 Chicken Breasts, 1" cubed
2 Cups Instant Brown Rice
2 Cups Largely Cubed Zucchini
2 Tomatoes, rough diced
1 Cup Grape Tomatoes, halved
1 Green Pepper, Diced
3 Cloves Garlic, Minced
2 TSP Rosemary, dried (fresh if you have it)
1 TBSP Italian Seasoning 
Salt to taste
2 Cups Chicken Broth
1/2 Cup Water
2 TBSP Olive Oil to brown chicken in

In a large skillet, add the olive oil and heat. Brown the chicken cubes, about 10 minutes. Add the rice, garlic, and Chicken Broth. Bring to a boil, then let simmer for 8 minutes until the rice is tender. Add the water and remaining ingredients, including seasonings. Bring to a boil for 5-7 minutes until the zucchini is slightly tender, stirring frequently so the rice does not stick. You do not want to cook the crunchiness out of the green veggies! Taste to see if you need to add salt. Serve hot. Six Servings. Oh and each serving is a bit less than 400 calories and very low in fat. GOAL!

One Pan Cooking is the best! Less Mess!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Related Posts with Thumbnails